
Add a spark of the South to every dish with this bold Louisiana remoulade. It's the drizzle I can't stop making—you'll want to slather it on burgers, dunk fries in it, or give roasted veggies a spicy twist. Creamy mayo, fresh horseradish, zingy Creole spices, and a hit of herbs come together for a punchy, addicting sauce.
This sauce first came together during a backyard cookout—everyone started putting it on more than just the seafood boil. Its tangy punch kept folks coming back for extra helpings. It's now requested all the time at my house, even on weeknights.
Tasty Ingredients
- Worcestershire sauce: deepens the flavor with a bit of savory umami
- Minced garlic: throws in some bold, garlicky vibes—you can use jarred if you want
- All purpose Creole seasoning: fills every bite with that unmistakable Southern kick—look for a mix with cayenne, garlic, and paprika
- Dried snipped chives: gives a subtle onion flavor and a little splash of color—brighter green is best
- Dried parsley: adds gentle grassy notes and extra green—grab the freshest dried you can find
- Lemon juice: bumps up the brightness—fresh squeezed is always the move
- Ketchup: adds classic sweetness and tang—just pick a bottle that's not all sugar
- Prepared horseradish: brings fiery warmth you just can't fake—use a jar you just cracked open for maximum zing
- Whole grain mustard: brings both tangy flavor and a little crunch—get one with those pretty seeds
- Real mayonnaise: gives it rich creaminess—full-fat is the way to go if you want top flavor
- Sugar: totally optional, but a pinch takes the edge off if the sauce gets too sharp or spicy
Simple Steps
- Serve it Up:
- Stir your sauce before letting everyone dig in. Dunk seafood, spoon over burgers, or pile onto veggies for a big flavor boost. Don’t hold back—it’s meant to be used generously.
- Chill the Flavor:
- Pop the bowl in the fridge with a lid. Let the sauce rest for at least half an hour. The cool temperature helps the flavors get comfy with each other. If you've got time, let it sit longer for an even stronger kick.
- Mix the Sauce:
- Combine all the ingredients in a big bowl or pitcher. Whisk until the color and texture are totally even across the whole batch. Use a spatula to scrape every last bit from the sides.

Honestly, the horseradish is what makes this sauce special for me—it’s the kind of heat that sneaks up and hits just right. My family expects to find a jar in the fridge for our seafood feasts and fried fish taco nights, and honestly, I love having it around for those chill dinners too.
Storage Tips
Keep this sauce in a sealed container or mason jar and park it in the fridge. It’ll taste good for a week. If it starts to look separated, just give it a quick stir. Skip the freezer—mayo-based sauces don’t bounce back after thawing.
Ingredient Swaps
Need it dairy-free? Use vegan mayo for that classic creamy bite. Want something spicier? Cajun seasoning is a bold sub for Creole. Toss in fresh herbs instead of dried if you like a greener, brighter taste.
How to Serve
Spoon this on your crisp crab cakes, juicy shrimp po boys, or any fried fish—honestly, it even works with roasted potatoes and grilled veggies. Swap out your plain mayo on a sandwich with this stuff for a real flavor upgrade.

South Louisiana Roots
This sauce started out in France but picked up a whole lot of flair when cooks in Louisiana got a hold of it. The creamy, tangy flavor says “South” with every bite. For me, it’s about sharing and making meals feel like a celebration, no matter the occasion.
Frequently Asked Questions
- → What makes Louisiana remoulade unique?
This take pops from spicy Creole seasoning, grainy mustard, and zingy horseradish that give it a punchy, different twist than French versions.
- → Can I adjust the spice level?
Of course! Just cut back or add more Creole spice and horseradish till you hit the heat you want.
- → How long can the remoulade be stored?
Keep it in a sealed container in your fridge—it's good for about a week if you want that flavor to stay fresh.
- → Which dishes pair well with this sauce?
Slather it on shrimp, grilled veggies, crab cakes, po' boys, or even burgers for a spicy, creamy boost.
- → Can I use fresh herbs instead of dried?
Yep! Fresh parsley and chives work great. Just use twice the amount compared to dried.